Vegetarian curry rice Berlin style

Too few ratings

Martina Blagoeva

Community Member

“My boyfriend and I came up with this recipe and it turned out better than expected, so why not commemorate it here!”

Difficulty

Medium 👍
5
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g basmati rice
50 g butter
1 clove garlic
250 g spinach
300 g canned chickpeas
100 g cream cheese
300 g canned diced tomatoes
1 tsp sugar
2 tbsp curry powder
red bell pepper
½ broccoli
salt
pepper
olive oil
Metric
Imperial

Utensils

  • oven
  • pot
  • frying pan
  • Step 1/4

    • red bell pepper
    • ½ broccoli
    • salt
    • pepper
    • olive oil
    • oven

    Dice the vegetables, put them in a tray and cover with olive oil. Season with salt and pepper and roast in a preheated oven at 200° C/ 390° F until ready.

  • Step 2/4

    • 200 g basmati rice
    • 50 g butter
    • pot

    Rinse the rice in cold water and add 500 ml of cold water. Cover with lid and bring up to a quick boil. After that lower the heat and simmer for another 8 to 10 minutes depending on the rice. Add the butter and season with salt and pepper.

  • Step 3/4

    • 1 clove garlic
    • 250 g spinach
    • 300 g canned chickpeas
    • 100 g cream cheese
    • 300 g canned diced tomatoes
    • 1 tsp sugar
    • 2 tbsp curry powder
    • frying pan

    In a large frying pan heat up some olive oil and add the garlic. Then add the chickpeas and stir-fry them together the spinach. Cover with a lid and cook until the spinach flattens. Add the canned tomatos and the spoon of sugar, and boil until most of the water evaporates. Continue by adding the cream cheese and the curry. Mix until you get an even sauce. Season with salt and pepper to your taste.

  • Step 4/4

    Mix the roasted vegetables, the rice and the curry together. Viel spaß!